Creamy Avocado Salad + Dip

 

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• Cooking and Prep: 40 m
• Serves: 6
• Contains:

Start Cooking

Prepare the Dip

1. Blend avocado, shallot, one tablespoon lime juice, mayonnaise, salt, and pepper with the fresh basil if using. Set aside about half to use as a dip.

2. Blend the rest with the remaining two tablespoons lime juice, wine, and honey to use as a salad dressing.

Prepare the Salad

1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

2. Arrange the sweet potato cubes, half the beet sticks, and the chopped onion in a single layer on a baking sheet.

3. Drizzle with olive oil, and sprinkle with salt. Roast for 30 minutes.

4. To serve: Plate spinach leaves and add roasted veggies. Sprinkle the raw beets on top and drizzle with dressing. Top with toasted almonds.

Credits

Photography: Moishe Wulliger

Styling: Renee Muller